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Griesmeel pudding

Sugar

Ltr Milk

Lemon,

tsp Vanilla essence/extract (Main)

Salt

Semolina flour

Eggs, separated

Heat the first 5 ingredients together to dissolve the sugar.

Stir in the semolina and boil, stirring all the time. It will become quite thick.

Remove from the heat and beat in the egg yolks.

Whip the egg whites till they have soft peaks, then fold into the cooled mixture.

Rinse the mould with cold water (if you want to turn the pudding out) and pour the above into the mould or your serving bowl. Serve when completely cold.

Japanese beef curry

g Butter

Flour

tsp Garam masala

tsp Ground chilli

tsp Ground cumin

tsp Ground turmeric

Tbsp Oil

Onions,

Beef,

Potatoes,

Carrots,

Worcestershire

Tbsp Soy sauce

Tbsp Tomato ketchup

tsp Sweet soy sauce

Honey

To make a roux, melt butter in a small pot on low heat. Once the butter is melted, add flour and mix well and cook for 3-5 minutes until bubbles start to appear on the surface. Add garam masala, chilli, cumin, turmeric and salt and cook, stirring, on low heat for 3 minutes. Remove from heat and set aside.

Heat up a medium pot and add 2 Tbsp oil. Add chopped onion and saute for couple of minutes oruntil translucent. Set aside on a plate.

Put the same pot back on the heat and add another 2 Tbsp oil. Cook beef for couple of minutes or until brown, add carrots, potato and onion back to the pot and cook for 5 minutes.

Add 1 litre of water to the pot (this should be enough to cover the vegetables and meat), bring to the boil, reduce the heat to medium-high and cook for 15 minutes or longer if you have time. Remove scum as you cook.

Add 6 Tbsp (110g) of the roux into the pot and stir to dissolve, thickening the curry.

Add the seasoning ingredients and bring backto the boil. Serve with steamed rice.

Fig, gorgonzola, walnut and watercress salad

Figs (Main)

150 g Gorgonzola (Main)

Walnut halves

Watercress, (or a large punnet of picked leaves)

tsp Vincotto, (available from delis and some supermarkets)

Tbsp Extra virgin olive oil

Lemon, (juice)

& pepper

Halve or quarter the figs, depending on size. Cut off the stems.

Arrange the watercress on a large platter and scatter over the walnuts. If not using fresh, lightly toast walnuts for 10 minutes in a medium-hot oven - 180C.

Arrange the figs and the cheese, then drizzle over the vincotto, olive oil, lemon juice and seasoning. Toss very gently with your hands and serve.

Emma Galloway's Smoky Carrot & Black Bean Tacos with Corn & Jalapeno Salsa

1kg carrots, chopped into bite-sized chunks

black beans

olive oil

oregano

tsp smoked paprika

1½ tsp ground cumin

coriander, including stems & roots

salt & black pepper,

gluten-free corn tortillas

iceberg lettuce

Tbsp extra virgin olive oil

corn cobs, kernels

red onion, finely diced

jalapenos

juice of 1 lime lemon

large, ripe avocados

Combine chopped carrots, drained black beans, olive oil, oregano and spices in a large bowl. Roughly chop the coriander leaves and some of the tender stems and set aside in a medium bowl to use in the salsa. Finely chop remaining coriander stems and roots and add to the carrots. Season well with salt and pepper. Transfer to an oven tray and roast, stirring occasionally, for 25–30 minutes or until carrots are tender and golden.

To make the salsa, heat olive oil in a large frying pan over medium-high heat. Add corn kernels and cook, stirring often, for 6–8 minutes or until charred in places. Remove from the heat and cool slightly before adding to the bowl of coriander. Stir through red onion, jalapenos and lime/lemon juice. Season to taste with salt and pepper.

To make the guacamole, mash avocados in a small bowl, add lime/lemon juice to taste, then season to taste with salt and pepper.

To serve, heat a corn tortilla in a hot dry pan or over a gas flame, then transfer to a clean tea towel to keep warm while you heat the rest. Spread a little mashed avocado down the centre of each tortilla, add a little shredded lettuce, a handful of roasted carrots and black beans, then top generously with salsa and serve immediately.

Emma Galloway's Tomato Pilaf with Black Lentils & Caramelised Onion

black (beluga) lentils,

garlic,

tomatoes (I like to use cherry), finely chopped

white basmati rice, rinsed & drained well

water

onions

fine salt, to taste

Place lentils into a small saucepan, cover with water and bring to the boil. Reduce heat and simmer for 15–20 minutes, or until just tender. Drain and set aside.

Heat a large heavy-based frying pan over medium heat. Add oil and garlic and cook for 30 seconds, before adding chopped tomato. Cook, stirring often, for 3–4 minutes, or until soft and juicy. Add rice and stir then add water and a good pinch of salt.

Bring to the boil, cover with a lid, reduce heat to low and cook for 15 minutes. Remove from the heat and set aside with the lid on for a further 10 minutes.

To make the caramelised onions, as soon as your rice is happily cooking away, heat oil in a large heavy-based frying pan over medium-high heat. Add onions and cook, stirring often, for 20–25 minutes or until deeply golden, taking care in the final 5–10 minutes to ensure the bottom doesn't catch and burn. Season with salt. These can be prepared in advance and will store in a glass jar in the fridge for up to 3 days.

When the rice is cooked, remove the lid, stir through lentils, adjust seasoning if needed and serve topped with caramelised onions and chopped coriander.

Emma Galloway's Tempeh & Mushroom Burgers with Smashed Avocado

onion, finely diced

button mushrooms, trimmed & finely chopped

tsp finely chopped fresh thyme leaves

paprika

tempeh, rough chopped

gluten-free breadcrumbs

olive oil,

gluten-free buns, sliced in half

avocado, pepper

lettuce

Heat a small saucepan over medium-high heat. Add oil and onion and cook, stirring often, for 4–5 minutes or until tender and golden. Add garlic, finely chopped mushroom and thyme and cook, stirring often, for a good 5–8 minutes or more, until the mushrooms have released their juices and these have evaporated, so that the mushrooms are almost dry, tender and golden (this is important because you don't want any excess moisture or your patties won't hold together). Add paprika and cook for a further 20–30 seconds.

Transfer to a food processor, add tempeh and breadcrumbs and pulse until finely ground. Season with salt and pepper. Shape into 4 large patties, cover and chill for at least 30 minutes, or up to 2 days if preparing ahead of time. If you don't have a food processor, finely chop the tempeh, add onion mixture and breadcrumbs then, using your hands, scrunch everything together until it holds its shape.

Heat a large saucepan over medium-high heat, add a splash of olive oil and cook the patties for 3–4 minutes on each side, or until golden. Grill buns on the cut side until golden. Spread a little mayonnaise and pesto onto the base of each burger bun, then add a patty, a few micro greens or lettuce, some onion slices. Top with smashed avocado and spread a little relish on the cut side of the top bun and place over.

Chunky pear cake

pears

lemon

butter

vanilla essence

caster sugar

eggs, lightly beaten

flour

1½ tsp baking powder

½ tsp mixed spice

Preheat the oven to 170°C. Lightly grease and line a 21cm spring-form cake pan with baking paper.

Peel, core and dice the pears. This will make 3 cups. Place in a bowl.

Finely grate the lemon rind and squeeze out the juice. Pour the lemon juice over the pears and stir to coat.

Melt the butter in a small saucepan until golden. Cool. Place in a medium bowl with the grated lemon rind, vanilla and caster sugar. Beat until creamy. Gradually beat in the eggs.

Sift the flour, baking powder and mixed spice together. Fold into the butter mixture. Add the pears and mix gently.

Spread evenly into the cake pan. Bake for about 40 minutes or until a skewer inserted in the centre comes out clean. Cool on a rack before removing from the pan.

Chicken pie topped with potato & thyme crust

Tbsp flavourless oil

leeks,

carrot, finely chopped

celery stalks, finely chopped

garlic cloves, crushed

leaves

skinless chicken thighs,

Tbsp plain flour (gluten-free if necessary)

white wine

chicken stock

bay leaf

tsp wholegrain mustard

Dijon mustard

Tbsp double cream

nutmeg

To taste sea salt

1kg small desirée potatoes, thinly sliced

butter, melted

thyme, leaves picked

To taste sea salt and black pepper

Heat the butter and oil in a heavy-based pan, add the leeks, carrot, celery, garlic and thyme and cook for 2 minutes until starting to soften.

Add the chicken and cook gently without colouring for up to 10 minutes. Stir in the flour and cook for 1 minute.

Pour in the wine and stir continuously, making sure that the wine reduces and the sauce thickens. Pour in the chicken stock one-third at a time, stirring continuously and making sure the sauce is thick and smooth before adding the next batch.

Add the bay leaf, cover the pan and cook gently for 1 hour.

Stir in the mustards, cream and freshly grated nutmeg to taste. Add salt if needed.

Preheat the oven to 180 ̊C (350 ̊F) Gas 4.

Meanwhile, bring a large pot of water to the boil, add the thinly sliced potatoes and boil for 12 minutes, take off the heat and drain well. Spread them out in a layer to allow the excess water to evaporate off.

Place the chicken mixture into a pie dish 24cm in diameter and carefully lay the potatoes on top of the filling, overlapping them slightly, like a pie top.

Brush the potatoes with a little melted butter, season with salt and pepper and top with the thyme. Cook in the preheated oven for about 50 minutes. The pie is ready once the potatoes are cooked and golden brown.

Richie McCaw's topside supreme

½ kgs Beef, use topside beef (Main)

Onion, chopped

Water

Tbsp White wine vinegar

Worcestershire sauce

Beef stock

Bouquet herbs

Butter, soft, and flour

Place a dash of oil in a large saucepan over a high heat and brown the piece of meat on all sides. Set aside on a plate.

Lower the heat, add the onion and cook until lightly golden, about 10 minutes.

Return the meat to the saucepan, add onion, water, vinegar, Worcestershire sauce, beef stock powder and bouquet garni and cover with the saucepan lid.

Cook on a very low simmer for 5-6 hours until the meat is tender and falling apart.

You can also cook this in the oven at 150C, or in a slow cooker.

Remove the meat from the saucepan and keep warm. You should be able to pull the meat apart with 2 forks to serve.

Thicken the juices with a paste made from equal quantities of soft butter and flour. Whisk into the juices.

Serve with plenty of mashed potato, vegetables and the meat sauce.

Butternut risotto

Tbsp Olive oil

Onion, small, diced

Butternut,

Water, boiling

Dry white wine

Parmesan cheese,

Place the oil and half the butter in a large heavy-based saucepan. Cook the onion until soft but not coloured, then add the rice and stir until well coated with oil.

Add butternut and wine and stir until all the liquid has evaporated. Add the hot water a ladleful at a time, stirring constantly until all the liquid is absorbed before you add the next ladleful. The risotto should be kept at a rapid simmer. Continue, a ladle at a time, until the rice is al dente (about 20 minutes).

Season with salt and pepper. Remove from the heat and add the remaining butter and parmesan cheese.

Serve immediately with fried sage leaves if wished. They add a simple garnish—cook in hot oil, a few at a time, for 10-20 seconds. Drain well and leave to crisp as they dry.

Cauliflower bake

Onion, chopped finely

Garlic, crushed

Courgettes, grated

Cauliflower florets, and chopped stalks, blanched (Main)

tin Chickpeas, drained

Buckwheat flour, or other gluten-free flour

Baking powder

½ tsp Turmeric

Almond milk

tsp Wholegrain mustard

Salt and black pepper

Tbsp Pesto

basil

Preheat an oven to 180C. Grease and line a 20 x 20 baking dish.

Heat the oil in a frying pan. Add the onion and garlic, cooking for 5 minutes to soften. Add the courgettes, cooking for a further few minutes until softened. Stir through the cauliflower.

In a kitchen processor place the chickpeas, flour, baking powder, turmeric, milk, mustard, salt and pepper, blitzing until smooth. Stir through the pesto and basil. Combine with the vegetables and pour into the baking dish. Place into the oven for 40 minutes or until set in the middle. Cool in the tin before cutting into lunch-size pieces.

Bacon-wrapped chicken with kumara

Chicken breasts, skinless (Main)

rashers Streaky bacon

Garlic, skin on

Kumara,

thyme

Tbsp Mustard

Cider

Chicken stock

Tbsp Creme fraiche

Wrap 2 pieces of bacon around each chicken breast and season with salt and pepper.

Crush the garlic lightly with a knife. In a small casserole dish, place the kumara, garlic and thyme. Combine the mustard with the cider and chicken stock and pour into the dish. Place the chicken on top of the ingredients, season and bake for 25 minutes or until cooked through.

To serve, dollop the creme fraiche straight into the dish and enjoy.

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